6 tbsp. powdered sugar
6 tbsp. cocoa
1 1/2 pts. whipping cream

Mix but do not whip; let stand in refrigerator 24 hours. Cut top off angel cake about 1 inch. Dig out bottom part leaving about 1 inch bottom and sides. Whip cocoa, sugar and cream and fill cake.

Put top back on. Save enough of the filling to ice top and sides and then put back into refrigerator until ready to serve.